Turkish Stuffed Eggplant Casserole (Kazan Kebabi)

Get ready to bring one of the most beloved dishes from the sunny Southeast of Turkey right into your kitchen! If you’re searching for a main course that is deeply satisfying, full of rich flavors, and perfect for a family dinner, then look no further. This is Kazan Kebabı, which translates to “Cauldron Kebab,” a rustic and incredibly delicious dish from the regions of Şanlıurfa and Gaziantep.

We’re taking beautiful eggplants and juicy tomatoes, slicing them into a fan shape, and generously stuffing them with a wonderfully seasoned ground lamb mixture. Everything then simmers together slowly in a pot until it becomes unbelievably tender and flavorful. The result is a comforting and hearty meal that will have everyone asking for seconds.

Let’s get cooking!

What You’ll Need

This recipe is designed to serve about 6 people and is a fantastic one-pot wonder.

For the Savory Filling:

• 400g medium-fat ground lamb (a mix of ground beef and lamb also works beautifully!)
• 1 medium onion, finely grated
• 2 ripe tomatoes, finely chopped
• 2 green peppers (like Anaheim or similar mild peppers), finely chopped
• 2 cloves of garlic, minced
• 1 tsp tomato paste
• 1 tsp red pepper paste (mild or hot, your choice!)
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp cumin
• ½ tsp red pepper flakes

For the Casserole Assembly:

• 4 medium-sized globe eggplants
• 3 large, firm tomatoes
• 2 cups water
• 1 tbsp tomato paste
• 1 tsp red pepper paste
• 2 tbsp vegetable oil or olive oil
• 1 tsp salt
• A handful of fresh parsley, chopped (for garnish)

Step-by-Step Guide to Perfection

1. Prepare the Filling: In a large bowl, combine the ground lamb, grated onion, chopped tomatoes, green peppers, minced garlic, tomato and pepper pastes, and all the spices. Get your hands in there and knead the mixture for a couple of minutes until everything is well combined. This helps the flavors meld together. Set it aside.
2. Ready the Vegetables: This is the fun part! Take your eggplants and tomatoes. Without cutting all the way through, make vertical or diagonal slices about 2 cm (a little less than an inch) apart. You want them to hold together at the base, opening up like a fan or an accordion.
3. Stuff Away! Gently open the slits you made in the eggplants and tomatoes and press a generous amount of the meat filling into each opening. Don’t be shy here; pack it in nicely.
4. Arrange the Pot: Carefully arrange the stuffed eggplants and tomatoes snugly in a wide, heavy-bottomed pot or a Dutch oven. They should be cozy and support each other.
5. Make the Sauce: In a separate bowl, whisk together the water, 1 tablespoon of tomato paste, 1 teaspoon of pepper paste, oil, and salt until smooth. Pour this liquid mixture evenly over the vegetables in the pot.
6. The Simmering Process: Here’s a brilliant traditional trick: place a heat-proof plate on top of the vegetables inside the pot. This weighs them down slightly, ensuring they cook evenly and don’t fall apart. Put the lid on the pot. First, bring it to a gentle boil over medium heat. Then, reduce the heat to low and let it simmer for about 50 minutes, or until the vegetables are fork-tender and the sauce has thickened beautifully.
7. Serve and Enjoy: Carefully remove the dish from the heat. Transfer the Kazan Kebabı to a large serving platter, making sure to spoon over all that delicious sauce from the pot. Sprinkle generously with fresh, chopped parsley. Serve it hot and watch it disappear!

Our Top Tips for an Unforgettable Dish

Here are a few extra pointers to make sure your Kazan Kebabı is absolutely perfect.

• 🍆 Eggplant Excellence: Choose eggplants that are firm, glossy, and feel heavy for their size. This ensures they have a creamy texture and aren’t overly seedy.
• 🥩 Flavorful Filling: The key to a great filling is not overworking the meat. Mix it just enough to combine the ingredients. Using a blend of lamb and beef can offer a wonderful balance of richness and flavor.
• 🍅 Tomato Talk: While the recipe calls for large tomatoes to be stuffed, you can absolutely get the look in the photo by tucking whole cherry tomatoes in between the eggplants. They will burst with sweetness as they cook, adding another layer of flavor!
• 🔥 Low and Slow Wins the Race: Don’t rush the cooking process. Simmering on low heat allows the eggplants to become silky smooth and absorb all the incredible flavors from the filling and the sauce.
• 🌿 A Fresh Finish: The final sprinkle of parsley is not just for looks! Its fresh, bright flavor cuts through the richness of the dish and brings everything to life. Don’t skip it!

This dish is best served with a side of fluffy rice pilaf or crusty bread to soak up every last drop of the amazing sauce. Gather your loved ones and enjoy this wonderful taste of Turkish hospitality.